Abstract: The polysaccharide cryogels were prepared by physical modification and blending method using the starch and Konjac Glucomannan（KGM） as basic materials. The process for preparing pdysacchairide cryogel used solgel and freezedrying method. The best optimum formula was got through orthogonal experiment. Effects of preparation temperature, time, stirring speed, pH, prefreezing time on mechanics properties of polysaccharide cryogel were analyzed. The preparation conditions were optimized by the response surface methodology (RSM). The optimal preparation conditions are: preparation temperature 90 ℃, stirring speed 800 r/min, preparation time 70 min, solution pH=9 and prefreezing time 14 h, cold trapping temperature -50 ℃, vacuum 12.5 kPa. Under these conditions, the springiness and hardness of the cryogel can reach 1.812 mm and 5.382 N, respectively. Scanning electron microscopy(SEM) results indicate that polysaccharide cryogel show stereo threedimensional (3D) porous network structure.